The bread made with a homegrown starter has a very distinctive
flavour, not of the fruit you made it with but it is different. The
moist blocks of yeast that had always been available in town (30
miles away) made it to our village shop (4 miles away) in the
late ’40’s and it took away a huge amount of work. Cut a chunk
off, warm water and sugar…marvellous, I loved it.
Ern complained of course, and the taste was a little different but
the time saved, and the flour and milk saved from making my
own starter dough amounted to quite a bit over the year, and like
I said to Ern, all those cups of flour and milk feeding it adds up
to a lot of extra loaves…that changed his mind.